JPH11276355A - Chinese pan - Google Patents

Abstract

PROBLEM TO BE SOLVED: To easily perform the turning operation of a food material using a Chinese pan. SOLUTION: This Chinese pan is provided with a pan main body 10 and a handle 20 and the pan main body 10 is composed of a pan bottom center part 11 and a pan bottom peripheral part 12 on the outer side. The inner surface of the main body 10 is curved into a concave shape. The handle 20 is projected outwards from the pan main body 10. The upper end edge part 13 of the pan main body 10 is tilted and formed so as to make the height of the part on a back side facing the handle 20 higher than a front side part provided with the handle 20 in the pan main body 10. Thus, a food material is easily turned over.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a wok capable of easily performing a reversing operation for inverting a food material while cooking the food material.

[0002]

2. Description of the Related Art Woks are used for various cooking, such as cooking food materials such as vegetables and meat, that is, cooking materials, and cooking fried foods using oil. When cooking a cooking material using a wok, an operation of inverting the cooking material is frequently performed so that heat is sufficiently transmitted to the cooking material.

[0003]

In order to perform such a reversing operation, the cook holds the wok at the handle and places the ingredients toward the back of the wok. Originally, the wok is lifted and pulled strongly toward you, and the material is turned upside down by flying the material upward at the back of the wok so that the material can be returned.

However, such an operation requires skill, and it is not easy to reliably invert the material without spilling the material.

[0005] In order to improve the wok in which the returning operation can be easily performed, the inventor made various studies and conducted trial and error. As a result, it has been found that the height of the back side of the wok is higher than the hand side, that is, the front side, so that the returning operation can be easily performed, not only a professional cook, but also a housewife at home. It turned out that even an amateur could easily perform the return operation.

An object of the present invention is to make it possible to easily return food materials using a wok.

[0007]

According to the present invention, there is provided a wok comprising a central portion of a pot bottom and a peripheral portion of the pot bottom outside the pot body, the pot body having a concavely curved inner surface, and projecting outward from the pot body. And a bar-shaped handle provided, wherein the upper edge of the pot body is formed to be inclined, and the handle is projected to the outside of the pot body at the lowermost portion of the inclined upper edge. It is characterized in that the upper end edge on the side opposite to the portion where the handle is provided is the uppermost side, so that the cooking material can be easily inverted.

[0008] In the present invention, the cooking material is inverted in the pot because the depth of the pot body opposite to the front side of the pot body on which the handle is provided is set higher than the front portion. When performing the reversing operation, the cooked material can be sufficiently guided by the peripheral portion of the pot bottom on the back side and converted into a desired posture, and the reversing operation can be easily performed.

[0009]

Embodiments of the present invention will be described below in detail with reference to the drawings.

FIG. 1 is a perspective view showing a wok according to an embodiment of the present invention, FIG. 2 is a plan view of FIG. 1, and FIG.
FIG. 3 is a sectional view taken along line 3-3 in FIG.

The illustrated wok has a pot main body 10 having an inner surface curved in a concave shape, and a rod-shaped handle 20 provided on the pot main body 10 to protrude outward therefrom.
The pot main body 10 has a pot bottom central portion 11 that is curved to a degree that the degree of curvature is small and almost flat, and a pot bottom peripheral portion 12 outside the pot bottom central portion 11, and the pot bottom peripheral portion 12 has a larger curvature than the pan bottom central portion 11. The degree, that is, the radius of curvature is small.

Assuming that the portion of the pot body 10 where the handle 20 is provided is the near side, the height L ₂ on the back side facing the height L ₁ on the near side is higher than the height L ₁ on the near side. As shown in FIG. 3, the upper end edge portion, i.e., the upper edge portion 13, is inclined downward from the back side to the front side so that the back side is the top side and the front side is the bottom side. .
The outer diameter D of the upper end edge 13 of the pot body 10 shown in FIG.
About 0 cm, Nabefuka of H are on the order of 10 cm, the difference between L ₁ and L ₂ is set to approximately 4-5 cm. Pot body 10
As the material, soft iron having a thickness of about 1 mm may be used, or a metal having a small specific gravity such as a titanium alloy having the same thickness may be used.

The handle 20 has a hollow rod shape, and is formed integrally with the pot body 10 by bending a metal plate material cut integrally with the pot body 10 into a shape shown in the figure. ing. However, the pot body 10 and the handle 20 may be separately formed in a predetermined shape in advance, and the handle 20 may be fixed to the pot body 10 using a caulking rivet or the like. A reinforcing member 21 is welded to the lower side of the base of the handle 20, and a hole 22 is formed in the handle 20 for hooking on a hook provided on a wall or the like when storing the wok.

As described above, the upper edge 13 of the pot body 10 is inclined, and the handle 20 is attached to the lowermost portion of the inclined upper edge 13.
When the upper end edge on the opposite side of the portion where the handle 20 is provided, that is, on the back side is the uppermost portion, the cooked material can be easily inverted.

In the case shown, the dimension of L ₁ is 75 mm,
The dimensions of L ₂ has become a 115mm, the dimensions of the L ₂ is L ₁
Is set to about 1.5 times the size of If the height on the back side is higher than this side on this level, the cooking material can be easily inverted, but these dimensions can be set to arbitrary values.

When the operation of returning the cooked material is performed, as shown in FIG. 4A, the cooked material 30 such as vegetables or meat mainly located at the center of the bottom of the pot is first placed in FIG. In this state, the cooked food material 30 is jumped upward while quickly pulling the wok toward this side. Then, the height L ₂ on the back side is set higher than the height L ₁ on the near side, and the upper edge 13
Is inclined so as to become higher toward the back side, so that as shown in FIG.
The cooked food material 30 jumps upward along the part on the back side 2 while receiving a reversing force.

Therefore, compared with the conventional wok, the operation of returning the cooked food material 30 can be easily performed, so that not only an amateur cook such as a housewife at home but also a professional cook can return the cooked food material 30. The operation can be easily performed. In particular, when a wok having the illustrated shape is manufactured from a light alloy such as titanium or a titanium alloy, the weight of the wok is reduced, so that the operation becomes easier.

The term "wok" used in this specification means that a single bar-shaped handle 20 is provided on the pot body, and the pot body can be turned back by holding the handle 20 in hand. , Which is used to include one-handed pans and pans.

The present invention is not limited to the above-described embodiment, and it goes without saying that various changes can be made without departing from the scope of the invention.

For example, the dimensions such as the outer diameter D shown in the drawings are merely examples, and can be set to any size according to the amount of cooking by the cook.

[0021]

As described above, according to the present invention, since the back portion of the pot body is higher than the front side, that is, has a deeper dimension, it is set higher when the cooked material is inverted. It can be easily inverted using the part on the back side.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a wok according to an embodiment of the present invention.

FIG. 2 is a plan view of FIG.

FIG. 3 is a sectional view taken along line 3-3 in FIG.

FIGS. 4A to 4C are cross-sectional views showing a procedure of returning operation of a cooked material.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Pot body 11 Pot bottom center part 12 Pot bottom peripheral part 13 Top edge 20 Handle 30 Cooking material

Claims (1)

[Claims] 1. A pot body having a central portion of a pot bottom and a peripheral portion of the pot bottom outside and having an inner surface curved into a concave shape, and a rod-shaped handle provided to protrude outward from the pot body, The upper edge of the pot body is formed to be inclined, and the handle is provided at the lowermost part of the inclined upper edge so as to protrude outward from the pot body, and is opposite to the portion provided with the handle. A wok wherein the upper edge of the side is the uppermost side so that the cooked material can be easily inverted.